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Teriyaki chicken and pineapple rice stuffed peppers plated beautifully

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A quick and delicious meal featuring bell peppers stuffed with a savory mix of chicken, rice, and pineapple, all topped with teriyaki sauce.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 280
Ingredients Method Notes

Ingredients
  

Stuffed Pepper Ingredients
  • 4 large large bell peppers (any color)
  • 2 cups cooked rice (white or brown)
  • 1.5 cups cooked chicken, shredded Ensure chicken is shredded beforehand
  • 1 cup pineapple chunks (fresh or canned)
  • ⅓ cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • to taste chopped green onions and sesame seeds Optional topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in the baking dish.
Mixing Ingredients
  1. In a mixing bowl, combine the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, soy sauce, and sesame oil. Stir until well combined.
Stuffing & Baking
  1. Fill each pepper with the chicken and rice mixture, pressing down gently to pack it in.
  2. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil during the last 5 minutes to let them brown slightly.

Notes

Ensure your chicken is cooked and shredded beforehand for a quicker prep time. Feel free to add vegetables like diced carrots or peas to the filling for added nutrition. For spice, add diced jalapeños.